Slow Cooker Creamy White Chicken Chili

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Avocados
  • 1 small handful Cilantro, fresh
  • 1 Cilantro, fresh
  • 1 15oz can Corn, whole kernel
  • 2 cloves Garlic
  • 2 15oz cans Great northern beans
  • 2 4oz cans Green chiles
  • 1 Jalapenos
  • 3/4 tsp Oregano
  • 1 Yellow onion

• Canned Goods

  • 24 oz Chicken broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Tortilla strips

• Dairy

  • 4 oz Cream cheese, reduced fat
  • 1/4 cup Half and half
  • 1 Monterey jack or mexican cheese
  • 1 dollop Sour cream

Found on thechunkychef.com

Description

Directions

• Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
• Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
• Remove chicken to large mixing bowl, shred, then return to slow cooker.
• Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
• Stir well and serve with desired toppings.

Nutrition